| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Condiments |
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1/4 |
c |
Chopped onions |
| 1 |
|
Jalapeno; seeded and chopped |
| 1 |
pt |
Fresh blueberries |
| 2 |
tb |
Rice wine vinegar |
| 1 1/2 |
tb |
Dark brown sugar |
| 1 |
tb |
Dijon mustard |
| 1/4 |
c |
Water |
INSTRUCTIONS
Saute the onions and jalapeno in olive oil over medium-high heat in a small
saucepan until limp, 2 to 3 minutes. Add the remaining ingredients and cook
at a low boil for 15 minutes, stirring often. Puree the sauce in a blender
or food processor until smooth.
Per serving: 45.8 calories; 1.1 g fat (19% calories from fat); 0.7 g
protein; 9.6 g carbohydrate; 0 mg cholesterol; 35 mg sodium
Recipe by: Strang Cookbook for Cancer Prevention, page 258 (modified)
Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on Aug 15, 1998,
converted by MM_Buster v2.0l.
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